This Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole recipe will bring the heat to any weeknight evening. It’s a healthy plant-based Mexican bowl that features cilantro-lime cauliflower rice, a spicy lentil & mushroom mixture, as well as homemade guacamole. Get ready to dig into your new favorite dinner!
The healthy combination in this plant-based bowl is superb.
It goes without saying, but the chipotle-spiced lentil & mushroom meat is the star. It’s saucy & an extra dash of spicy. You can enjoy it with just about anything too, but the pairings of cilantro-lime cauliflower rice, as well as homemade guacamole take it to a whole new level.
So step aside mock meat & lets dig this mouthwatering Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole!
Why You’ll Love This Vegan Chipotle-Spiced Bowl Recipe
- Loaded with Mexican Flavor: Although this plant-based bowl is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
- Created with Healthy Ingredients: Made with wholesome ingredients to nourish you at every bite!
- Great for Meal Prep: This Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole stores well in the fridge, making it the perfect recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Lentils: The lentils are the staple for this Mexican bowl & they’re full of healthy fats + plant-based protein. I used organic green lentils, but you can certainly use organic brown lentils.
- Organic Baby Bell Mushrooms: Chopped up to add some extra heartiness to the lentil meat.
- Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.
- Organic Guacamole: Homemade of course!
- Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
- Organic Lime: We’ll be adding fresh squeezed lime juice to the cilantro-lime cauliflower rice & the guacamole!
- Organic Additions: Organic tomato paste, chipotle chili powder, smoked paprika, ground cumin, sea salt, & black pepper.
How To Make
- Chipotle-Spiced Lentil & Mushroom Meat. In a saucepan, add the chopped mushrooms & sauté for 3 – 5 minutes. Once the mushrooms are soft, stir in the rinsed lentils, spring water, tomato paste, & spices. Simmer for 20 minutes, until the lentils are soft.
- Cilantro-Lime Cauliflower Rice. In a skillet, combine the defrosted cauliflower rice with the remaining ingredients. Stir until well combined & set aside.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing the ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Serve. Assemble the bowls by first placing the cilantro-lime cauliflower rice. Top with the chipotle-spiced meat, a dollop of guacamole, chopped red onion, & fresh cilantro. Enjoy!
Tips for Making this Chipotle Bowl Recipe Perfectly
- Organic Lentils: Green or brown lentils work for the chipotle meat.
- Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
- Organic Cauliflower Rice: I used frozen organic cauliflower rice. You can find organic pre-made cauliflower rice at your local health foods store.
Storing & Reheating
As mentioned above, this Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole is the perfect recipe for healthy leftovers.
Fridge Storage. Transfer the bowl ingredients to separate air-tight glass containers. Refrigerate for up to 4 days. I don’t recommend preparing the guacamole until it’s ready to enjoy.
Reheating. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the cauliflower rice & pre-cooked meat. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining toppings.
More Healthy Plant-Based Mexican Recipes You’ll Love
- Chipotle-Inspired Vegan Sweet Potato Burrito Bowl
- Salsa Black Bean & Sweet Potato Cauliflower Rice Bowl with Cashew Queso
- Black Bean & Sweet Potato Nourish Bowl with Chipotle Crema
- Chipotle-Inspired Vegan Burrito Bowl
- Black Bean & Sweet Potato Quinoa Enchilada Bake
Sharing Is Caring!
If you make this Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This Vegan Chipotle-Spiced Lentil & Mushroom Meat Bowl with Guacamole recipe will bring the heat to any weeknight evening. It’s a healthy plant-based Mexican bowl that features cilantro-lime cauliflower rice, a spicy lentil & mushroom mixture, as well as homemade guacamole. Get ready to dig into your new favorite dinner!
Ingredients
Always opt for organic ingredients.
CHIPOTLE-SPICED LENTIL & MUSHROOM MEAT
- 1 cup baby bella mushrooms, finely chopped
- 1 cup dry lentils, rinsed
- 3 cups spring water
- 2 tbsp tomato paste
- 1 tsp chipotle chili powder, plus more to taste
- 2 tsp smoked paprika
- 2 tsp ground cumin
- Sea salt & black pepper, to taste
CILANTRO-LIME CAULIFLOWER RICE
- 2 cups frozen cauliflower rice
- ½ cup fresh cilantro, chopped plus extra for topping
- 1 tbsp fresh lime juice
- Sea salt & black pepper, to taste
GUACAMOLE
- 1 large or 2 small ripe avocados
- 1 tbsp fresh lime juice
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
TOPPINGS
- Red onion, chopped
- Fresh cilantro
Instructions
- Chipotle-Spiced Lentil & Mushroom Meat.In a saucepan, add the chopped mushrooms & sauté for 3 – 5 minutes. Once the mushrooms are soft, stir in the rinsed lentils, spring water, tomato paste, & spices. Simmer for 20 minutes, until the lentils are soft.
- Cilantro-Lime Cauliflower Rice. In a skillet, combine the defrosted cauliflower rice with the remaining ingredients. Stir until well combined & set aside.
- Guacamole. In a medium sized bowl, prepare the guacamole by mashing the ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Serve. Assemble the bowls by first placing the cilantro-lime cauliflower rice. Top with the chipotle-spiced meat, a dollop of guacamole, chopped red onion, & fresh cilantro. Enjoy!
Notes
Organic Lentils: Green or brown lentils work for the chipotle meat.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Organic Cauliflower Rice: I used frozen organic cauliflower rice. You can find organic pre-made cauliflower rice at your local health foods store.
Storing & Reheating: Transfer the bowl ingredients to separate air-tight glass containers. Refrigerate for up to 4 days. I don’t recommend preparing the guacamole until it’s ready to enjoy. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the cauliflower rice & pre-cooked meat. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining toppings.
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